Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Indian Recipe : Naan

Serves 4 to 6


  • 900g plain flour

Ingredients A:

  • 10g instant or 30g fresh compressed yeast
  • 180 ml water
  • ¼ cup yoghurt
  • 2 tsp sugar
  • 1 egg, beaten
  • 2 tsp salt
  • ¼ cup melted ghee or butter
  • Extra melted ghee or butter


  1. Pour flour in a large basin. Make a well in the flour.
  2. Combine all the ingredients A together and pout into the flour.
  3. Slowly combine flour and mixture together till it forms a dough. Knead well. Mix in the ghee and salt. Knead until dough is smooth and elastic. Roll into a ball.
  4. Cover and allow to rest for half an hour in a warm place or until it has doubled in volume. Punch down.
  5. Divide into 8-12 portions. Roll into a ball and leave to rest for another 10-15 mins.
  6. Preheat a flat bottom pan. Press or roll each portion of dough into rounds and brush with ghee or butter. Gently fry on one side until it puffs up, then flip over to fry the other side. Serve hot with curries.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.